Lemon Ricotta Blackberry Muffins

by Two Peas on April 4, 2011

Blackberries have always been my favorite berry. I used to pick gallons and gallons of blackberries every summer when I was in grade school. We were lucky that our property was surrounded by wild blackberries. I miss the days of blackberry picking. We had fun and our kitchen was overflowing with blackberries during the summer months. I still love blackberries, but hate paying an arm and leg for them:) I recently splurged and bought blackberries at the store so I could make Lemon Ricotta Blackberry Muffins.

I love baking with ricotta cheese. I have made cookies, pound cake, pancakes, and more cookies. I can’t stop myself, I am addicted to ricotta. It never lets me down. These muffins include ricotta cheese, fresh lemon juice, and zest. Plump, juicy blackberries are hidden inside to create a burst of berry flavor. The muffins are delicate, moist, and have a slight crunch from the sugary muffin tops.

We enjoyed the muffins as soon as they came out of the oven. Josh and I both declared these Lemon Ricotta Blackberry Muffins as our all time favorite muffin recipe. They are perfect. I am going to have to splurge on blackberries more often, because these muffins are worth it!

Directions:

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.

3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.

4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

I made these last night and OH MY. Instead of dinner, I ate three. Love these. I love so many varieties of muffins that I may have to have a favorite muffin recipe for each month, but these have rocketed right to the top for now!

I made these a few weeks ago and they just rocked our world. I loved the delicate texture (although they held up well when transporting them to the office!) and I’m always a sucker for lemon plus any fresh fruit. We will definitely be making these all summer – hopefully our blackberry plant livens up soon!

I went blackberry picking this weekend and this was the recipe I decided to go with to use up my blackberries. They are hands down the best muffins I have ever made! (and I made your blueberry sauce to go over pancakes last night….YUM!)

Just wanted you to know I just made your Lemon Ricotta Blackberry Muffins and they are DELICIOUS!!! Trying to make alot of noise down here in the kitchen to my boys will wake up and come get them while they are warm. We have lots of Blackberries on our bushes this year and I will be taking full advantage of them with this recipe. Going to visit my parents this weekend in Richmond, Va. and I will be sure to bake a batch to take to them. Thanks for this super yummy treat:)

I just took my first bite out of these and wow! I will definitely be making them again. I made mine with raspberries instead of blackberries because that’s what we have right now and I love them. Thanks for a great recipe!

I made these with raspeberries instead of blackberries and they were delish!! I was surprised at how thick the batter was but was so pleasantly surprised by the yummy texture of the muffins. A new favorite of mine.

I was wondering what I wanted to do with some ricotta left over from a pasta dish, and then I spotted this (from StumbleUpon). I’d never tried ricotta in muffins. These turned out wonderfully – thanks!

I just tried this recipe(I found it in the Summer- where women cook) And loved it so much. Super yummy.
I have bookmarked your site to come back and try more of your recipes. Thanks so much for sharing .

oh yumyum. I just made these but with a few changes. We didnt have lemons so I used limes instead. Also added a few TBS’s of yogurt because I ran out of ricotta and left out the sugar at the top because I completely forgot about that.

Still, they came out real good. But the limes take more center stage than the blackberries in this muffin. If I make this again I think I would fold about 1/4 of my blackberries into the batter. Sure it would be purple but better purple than the never-seen-the sun pale color mine were. xD Thanks for the recipe!

I made these yesterday for my office and again this morning for my hubby and picky daughter. They went over well. I have to say that my “batter” was more like dough but the end product was very nice. Also the batch I made today I ran out of blackberries so the last few had strawberries and they were good – not as good as the blackberry but still way above average for muffins.

I ran into a sale of blackberry. Just .99 a container, so I bought 4. My husband loves eating them but I had so many and had no idea what to do with them. When I saw you post this recipe I realized I had all the ingredients. I had to make them. They just came out of the oven and they are delicious! So pretty and perfect. Great recipe!

Thank you so much for this recipe, made it for a snack for a hiking-picnic lunch. Everyone thought they were delish! Ricotta really adds a wonderful texture to baked goods!! So glad to add this fantastic recipe to my collection!!

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Meet Maria & Josh

Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! ...more